Lasagna al Pesto: A Creamy Ligurian Delight

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Lasagna al Pesto: A Creamy Ligurian Delight

Indulge in the authentic taste of Liguria with this creamy lasagna al pesto recipe. Layers of fresh pasta, béchamel, pesto, and provola cheese create a dish that's perfect for family dinners or special occasions. The ultimate combination of comfort and flavour!

Recipe Details

  • Servings: 6 Serving
  • Total Time: 55 minutes
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Cuisine: Italian

Ingredients

  • For the Lasagna:
  • 250 g fresh lasagna sheets
  • 200 g basil pesto
  • 200 g provola cheese, cubed
  • 3 tbsp Parmesan cheese, grated ( or Grana Padano )
  • ===========================================
  • For the Béchamel Sauce ( or use 1x Béchamel chef ):
  • 1 liter milk
  • 100 g butter
  • 100 g flour
  • Salt, to taste
  • Nutmeg, to taste

Step 1: Prepare the Béchamel Sauce

  1. In a saucepan, melt the butter over low heat.
  2. Add the flour all at once and whisk quickly until smooth. Cook for 1 minute.
  3. Gradually pour in the warm milk, whisking constantly to avoid lumps.
  4. Season with salt and a pinch of nutmeg, then cook over low heat, stirring, until the sauce thickens. Set aside.

Step 2: Assemble the Lasagna

  1. Preheat the oven to 200°C (390°F) in static mode.
  2. Spread a thin layer of béchamel sauce on the bottom of a baking dish.
  3. Lay down a layer of lasagna sheets, trimming them to fit the dish.
  4. Spread béchamel sauce on the pasta, followed by a few spoonfuls of pesto. Swirl lightly to combine.
  5. Sprinkle with cubes of provola. Repeat the layering process until all ingredients are used.
  6. Finish with a top layer of béchamel and a generous sprinkle of Parmesan cheese.

Step 3: Bake the Lasagna

  1. Bake for 30 minutes, or until the top is golden and bubbly.
  2. Remove from the oven and let the lasagna cool for a few minutes before serving.

Variations

  • Extra Creamy Option: Mix 500 g of ricotta cheese into the béchamel for an even richer texture.
  • Pesto Swaps: Substitute the traditional basil pesto with zucchini or pistachio pesto for a unique twist.
  • Vegan Alternative: Use plant-based milk and butter for the béchamel, and replace the provola with vegan cheese.
  • Crunchy Topping: Add a layer of crushed almonds, pine nuts, or breadcrumbs on top for extra crunch.
  • Cheese Substitutes: Experiment with mozzarella, fontina, or smoked scamorza instead of provola to personalize the dish.

Cooking Tips

  • Use high-quality pesto for the best flavor. Homemade is always a great choice!
  • Let the lasagna rest for a few minutes after baking to make slicing easier.
TRADITIONAL RECIPE Authentic Recipe Main